WHAT'S COOKING?  

Carrots....I made 

 Curried Carrot Soup

Quick Carrot Salad

 Vegetable Soup which had carrots in it.

I did not take a photo of the Vegetable soup cause,

we all know what that looks like.

The Curried Carrot Soup did not photograph well but it did taste good. 

I might even make it again, not often but I did like it.

The Carrot Salad is good, I might make it again but with a few changes.

I think I would add raisins and diced apples.

It is good but I think that the raisins and apples would make it better.

I found both recipes on line but I am not sure which site's at the moment.

Both are really easy to make and quick! I like that.

Head to Judy's to see what every one else cooked up.

Curried Carrot Soup

1/2 teaspoon extra virgin olive oil

1 teaspoon curry powder

1 small clove garlic

1/4 inch piece of fresh ginger mashed

1/2 pound carrots chopped

3 cups low sodium vegetable broth

1/4 cup light coconut milk

1. Put the first  olive oil, curry powder, clove of garlic, and ginger along with 1 1/2 cups broth

2. Bring to a boil, then lower the heat to a simmer until carrots are soft. Add the remaining broth.

3. Once the carrots are soft, let cool a bit then pour into blender and puree it.

 ( I used a immersion blender instead )

4. Transfer the puree back into the pot on medium heat, stir in the coconut milk and serve.

Quick Carrot Salad

Dressing

1/3 cup red wine vinegar

1 tablespoon sugar

1 teaspoon salt

1/3 cup olive oil

1/3 cup canola oil

1 tablespoon spicy brown mustard

1/4 teaspoon fresh ground pepper

Whisk together or place in jar with lid and shake.

Salad

4 carrots peeled and grated. 

1 medium red onion thinly sliced

3 tablespoons dressing

salt and pepper to taste